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What you need:

1 tbsp crushed garlic
1 tbsp ginger paste
1/4 cup spring onions, finely chopped
1 onion, quartered
2 1/2 cups vegetables (baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces
1 tsp light soya sauce
2 tsps vinegar
1/2 tsp brown sugar
2 tbsps tomato ketchup
1/2 tsp white pepper
1 1/2 tbsp cornflour (mixed in 1 cup water)
salt to taste
1 tbsp toasted sesame seeds/til
1 1/2 tbsps sesame oil or peanut oil

What you do:

Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 mts. Turn off heat, strain and cool.

Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few seconds.

Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 mts, constantly tossing them. Add salt and pepper to taste. Remove and keep aside.

In the same wok, add 2 tsps of oil, add remaining crushed garlic and stir for a few seconds. Add brown sugar, soy sauce, tomato ketchup and vinegar. Combine well.

Add the cornflour mixture and cook stirring continuously till the sauce turns thick and turn off heat.

At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens.

Serve hot with noodles or fried rice.

 

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